Bratwurst Stew

• 6 each bratwurst
• 2 tablespoons vegetable shortening
• 4 medium potatoes cubed or 1 (29oz) canned potatoes
• 1 medium onions chopped
• 15 ounces green beans 1 can
• 10 3/4 ounces soup, cream of mushroom or cream of celery soup
• 1 tablespoon salt J&D's Bacon salt (optional)
• 1 cup milk
• 1 cup cheddar cheese grated

1. Cut brats into 1/2 inch pieces.
2. Brown in melted shortening in large skillet or Dutch oven.
3. When nicely browned, add potatoes, onion, undiluted soup and milk.
4. Mix well.
5. Cover and cook over low heat for about 30 minutes or until potatoes are done.
6. Before removing from heat, add drained green beans and cheese.
7. Bring just to a boil and let simmer until beans are heated and the cheese is nicely melted and blended into the stew.
8. (You may use polish sausage instead of brats, in which case, no shortening is needed for browning.)
9. Chopped pimento adds color to the stew and is good with either choice of meat.

bratwurst, vegetable shortening, potatoes, onions, green beans, soup, salt, milk, cheddar cheese

Taken from recipeland.com/recipe/v/bratwurst-stew-54153 (may not work)